Help us earn $$$ to bring health promoting classes to our community by shopping at Family Fare and D & W markets! Save your receipts from your shopping (and collect them from everyone you know!). We will be building teams to organize this effort, and we’re looking for 10-15 team leaders to gather receipts-its EASY to help! Bring receipts to our meeting, every single one helps!!

Heat the broth in a large saucepan. Add the onion and cook and stir over medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add the water, lentils, and bay leaf and bring to a boil. Reduce the heat and add the tomatoes and their liquid, the artichoke hearts, lemon juice, and optional red pepper flakes. Simmer for about 20 minutes, or until the lentils are tender. Remove and discard the bay leaf. Season with salt and pepper to taste.

Stored in a covered container in the refrigerator, leftover Lentil Artichoke Stew will keep for up to 3 days.

If red lentils are unavailable, green lentils can be substituted. However, because green lentils will not cook properly in acidic foods such as tomatoes and lemon juice, you will need to cook them in water or vegetable stock until tender prior to adding them to the stew.